Lactobacillus rhamnosus NCC4007, a probiotic mixture and weight control

ABSTRACT

The present invention generally relates to the field of weight management and obesity. In particular the present invention relates to the use of probiotics in combination with prebiotics to treat or prevent obesity. One embodiment of the present invention relates to the use of  Lactobacillus rhamnosus  NCC 4007 in combination with a specific probiotic mixture for the preparation of a composition to support weight management, promote weight loss and/or to treat obesity.

The present invention generally relates to the field of obesity. Inparticular the present invention relates to the use of probiotics incombination with prebiotics to support weight management, promote weightloss and/or to treat obesity.

During the past decades, the prevalence of obesity has increasedworldwide to epidemic proportion. Approximately 1 billion of peopleworldwide are overweight or obese, conditions that increase mortality,mobility and economical costs. Obesity develops when energy intake isgreater than energy expenditure, the excess energy being stored mainlyas fat in adipose tissue. Body weight loss and prevention of weight gaincan be achieved by reducing energy intake or bioavailability, increasingenergy expenditure and/or reducing storage as fat. Obesity represents aserious threat to health because it is associated with an array ofchronic diseases, including diabetes, atherosclerosis, degenerativedisorders, airway diseases and some cancers.

Modifications of the intestinal flora were recently associated withobesity. These changes were demonstrated in obese mice to affect themetabolic potential of gut microbiota resulting in an increased capacityto harvest energy from the diet (Turnbaugh P J, Ley R E, Mahowald M A,Magrini V, Mardis E R, Gordon J I. An obesity-associated gut microbiomewith increased capacity for energy harvest. Nature. 2006; Ley R E,Turnbaugh P J, Klein S, Gordon J I. Microbial ecology: human gutmicrobes associated with obesity. Nature. 2006). Such modifications ofgut microbiota are proposed to contribute to the pathophysiology ofobesity. Probiotics, the beneficial bacteria present in food or foodsupplements, are known to modify the intestinal microbiota (Fuller R &Gibson GR. Modification of the intestinal microflora using probioticsand prebiotics. Scand J. Gastroenterol. 1997).

WO2006019222 discloses the Lactobacillus rhamnosus Strain PL60KCCM-10654P with a body-fat reducing activity that overproducest10c12-octadecadienoic acid.

However the overproduction of t10c12-octadecadienoic acid might beproblematic for patients that react sensitively ont10c12-octadecadienoic acid.

U.S. Pat. No. 7,001,756 and CN1670183 provide an isolated microorganismstrain, Lactobacillus rhamnosus GM-020, which is found to be effectivein treating obesity.

Based on this prior art it was the object of the present invention toidentify alternative probiotic bacteria that do not rely on theoverexpression of t10c12-octadecadienoic acid and/or that offer anattractive effectiveness that can be used to treat obesity and thatovercomes disadvantages of the strains of the prior art.

This object is achieved by the use of claim 1.

The present inventors have found that—unexpectedly—the strainLactobacillus rhamnosus NCC 4007 achieves this object. The effect ofLactobacillus rhamnosus NCC 4007 was even more pronounced if it wasadministered with a prebiotic composition comprising oligofructose andinulin in a ratio in the range of about 6:4 to 8:2.

Lactobacillus rhamnosus NCC 4007 was deposited under the Budapest Treatyas Lactobacillus rhamnosus CGMCC 1.3724 in Oct. 2004 with the ChinaGeneral Microbiological Culture Collection Center (CGMCC), ChineseAcademy of Sciences, P.O. Box 2714, Beijing, China 100080.

Hence, one embodiment of the present invention is the use ofLactobacillus rhamnosus NCC 4007 and a prebiotic formulation comprisingoligofructose and inulin in a weight-ratio in the range of about 6:4 to8:2 for the preparation of a composition to treat obesity in animals.

A further embodiment of the present invention is the use ofLactobacillus rhamnosus NCC 4007 and a prebiotic formulation comprisingoligofructose and inulin in a weight-ratio in the range of about 6:4 to8:2 for the preparation of a composition to promote weight loss.

Still, a further embodiment of the present invention is the use ofLactobacillus rhamnosus NCC 4007 and a prebiotic formulation comprisingoligofructose and inulin in a weight-ratio in the range of about 6:4 to8:2 for the preparation of a composition to support weight management.

The probiotic formulation comprises oligofructose and inulin preferablyin a weight-ratio in the range of about 7:3

The prebiotic formulation may be present in the composition in an amountcorresponding to about 1-5 weight-%, preferably about 3 weight-%.

The compositions described in the framework of the present invention arein particular beneficial for long term application. The inventors havefor example shown in an animal model that a mouse treated with thecomposition described in the present invention will put on significantlyless weight than a control mouse. This effect was even more pronouncedthe longer the composition was administered. The experiment wascontinued for about two months and the observed effects increased withtime.

Consequently, in a preferred embodiment of the present invention, thecomposition is to be administered for at least 2 weeks, at least 3weeks, at least 4 weeks, at least 5 weeks, at least 6 weeks, at least 7weeks, and/or at least 8 weeks.

In this specification, the following terms have the following meanings:

“Animal” means animals including humans.

The term “Lactobacillus rhamnosus NCC 4007” is meant to include thebacterium, a cell growth medium with the bacterium or a cell growthmedium in which Lactobacillus rhamnosus NCC 4007 was cultivated.

“Body mass index ” or “BMI” means the ratio of weight in Kg divided bythe height in metres, squared.

“Overweight” is defined for an adult human as having a BMI between 25and 30.

“Obesity” is a condition in which the natural energy reserve, stored inthe fatty tissue of animals, in particular humans and other mammals, isincreased to a point where it is associated with certain healthconditions or increased mortality. “Obese” is defined for an adult humanas having a BMI greater than 30.

“Probiotic” means microbial cell preparations or components of microbialcells with a beneficial effect on the health or well-being of the host.(Salminen S, Ouwehand A. Benno Y. et al “Probiotics: how should they bedefined” Trends Food Sci. Technol. 1999:10 107-10).

“Prebiotic” means food substances that promote the growth of probioticsin the intestines. They are not broken down in the stomach and/or upperintestine or absorbed in the GI tract of the person ingesting them, butthey are fermented by the gastrointestinal microflora and/or byprobiotics. Prebiotics are for example defined by Glenn R. Gibson andMarcel B. Roberfroid, Dietary Modulation of the Human ColonicMicrobiota: Introducing the Concept of Prebiotics, J. Nutr. 1995 125:1401-1412.

“Food grade bacteria” means bacteria that are used and generallyregarded as safe for use in food.

“Weight loss” in the context of the present invention is a reduction ofthe total body weight. Weight loss may for example refer to the loss oftotal body mass in an effort to improve fitness, health, and/orappearance.

“Weight management” or “weight maintenance” relates to maintaining atotal body weight. For example, weight management may relate tomaintaining a BMI in the area of 18.5-25 which is considered to benormal.

The composition of the present invention may further contain protectivehydrocolloids (such as gums, proteins, modified starches), binders, filmforming agents, encapsulating agents/materials, wall/shell materials,matrix compounds, coatings, emulsifiers, surface active agents,solubilizing agents (oils, fats, waxes, lecithins etc.), adsorbents,carriers, fillers, co-compounds, dispersing agents, wetting agents,processing aids (solvents), flowing agents, taste masking agents,weighting agents, jellifying agents, gel forming agents, antioxidantsand antimicrobials. The composition may also contain conventionalpharmaceutical additives and adjuvants, excipients and diluents,including, but not limited to, water, gelatine of any origin, vegetablegums, ligninsulfonate, talc, sugars, starch, gum arabic, vegetable oils,polyalkylene glycols, flavouring agents, preservatives, stabilizers,emulsifying agents, buffers, lubricants, colorants, wetting agents,fillers, and the like. In all cases, such further components will beselected having regard to their suitability for the intended recipient.

The composition may be a nutritionally complete formula.

The composition according to the invention may comprise a source ofprotein.

Any suitable dietary protein may be used, for example animal proteins(such as milk proteins, meat proteins and egg proteins); vegetableproteins (such as soy protein, wheat protein, rice protein, and peaprotein); mixtures of free amino acids; or combinations thereof. Milkproteins such as casein and whey, and soy proteins are particularlypreferred.

The proteins may be intact or hydrolysed or a mixture of intact andhydrolysed proteins. It may be desirable to supply partially hydrolysedproteins (degree of hydrolysis between 2 and 20%), for example foranimals believed to be at risk of developing cows' milk allergy. Ifhydrolysed proteins are required, the hydrolysis process may be carriedout as desired and as is known in the art. For example, a whey proteinhydrolysate may be prepared by enzymatically hydrolysing the wheyfraction in one or more steps. If the whey fraction used as the startingmaterial is substantially lactose free, it is found that the proteinsuffers much less lysine blockage during the hydrolysis process. Thisenables the extent of lysine blockage to be reduced from about 15% byweight of total lysine to less than about 10% by weight of lysine; forexample about 7% by weight of lysine which greatly improves thenutritional quality of the protein source.

The composition may also contain a source of carbohydrates and a sourceof fat.

If the composition includes a fat source, the fat source preferablyprovides 5% to 40% of the energy of the composition; for example 20% to30% of the energy. A suitable fat profile may be obtained using a blendof canola oil, corn oil and high-oleic acid sunflower oil.

A source of carbohydrate may be added to the composition.

The source of carbohydrates preferably provides 40% to 80% of the energyof the composition. Any suitable carbohydrate may be used, for examplesucrose, lactose, glucose, fructose, corn syrup solids, maltodextrins,and mixtures thereof. Dietary fibre may also be added if desired.Dietary fibre passes through the small intestine undigested by enzymesand functions as a natural bulking agent and laxative. Dietary fibre maybe soluble or insoluble and in general a blend of the two types ispreferred. Suitable sources of dietary fibre include soy, pea, oat,pectin, guar gum, gum Arabic, fructooligosaccharides,galacto-oligosaccharides, sialyl-lactose and oligosaccharides derivedfrom animal milks. A preferred fibre blend is a mixture of inulin withshorter chain fructo-oligosaccharides. Preferably, if fibre is present,the fibre content is between 2 and 40 g/l of the composition asconsumed, more preferably between 4 and 10 g/l.

The composition may also contain minerals and micronutrients such astrace elements and vitamins in accordance with the recommendations ofGovernment bodies such as the USRDA. For example, the composition maycontain per daily dose one or more of the following micronutrients inthe ranges given:- 300 to 500 mg calcium, 50 to 100 mg magnesium, 150 to250 mg phosphorus, 5 to 20 mg iron, 1 to 7 mg zinc, 0.1 to 0.3 mgcopper, 50 to 200 μg iodine, 5 to 15 μg selenium, 1000 to 3000 μg betacarotene, 10 to 80 mg Vitamin C, 1 to 2 mg Vitamin B1, 0.5 to 1.5 mgVitamin B6, 0.5 to 2 mg Vitamin B2, 5 to 18 mg niacin, 0.5 to 2.0 μgVitamin B12, 100 to 800 μg folic acid, 30 to 70 μg biotin, 1 to 5 μgVitamin D, 3 to 10 μg Vitamin E.

One or more food grade emulsifiers may be incorporated into thecomposition if desired; for example diacetyl tartaric acid esters ofmono- and di-glycerides, lecithin and mono- and di-glycerides. Similarlysuitable salts and stabilisers may be included.

The composition is preferably orally or enterally administrable; forexample in the form of a powder for re-constitution with milk or water.

Preferably, the composition is provided in the form of a powder, e.g., ashelf stable powder. Shelf stability can be obtained, for example byproviding the composition with a water activity smaller than 0.2, forexample in the range of 0.19-0.05, preferably smaller than 0.15.

Water activity or a_(w) is a measurement of the energy status of thewater in a system. It is defined as the vapor pressure of water dividedby that of pure water at the same temperature; therefore, pure distilledwater has a water activity of exactly one.

The composition described above may be prepared in any suitable manner.For example, it may be prepared by blending together the protein, thecarbohydrate source, and the fat source in appropriate proportions. Ifused, the emulsifiers may be included at this point. The vitamins andminerals may be added at this point but are usually added later to avoidthermal degradation. Any lipophilic vitamins, emulsifiers and the likemay be dissolved into the fat source prior to blending. Water,preferably water which has been subjected to reverse osmosis, may thenbe mixed in to form a liquid mixture. The temperature of the water isconveniently about 50° C. to about 80° C. to aid dispersal of theingredients. Commercially available liquefiers may be used to form theliquid mixture. The liquid mixture is then homogenised; for example intwo stages.

The liquid mixture may then be thermally treated to reduce bacterialloads, by rapidly heating the liquid mixture to a temperature in therange of about 80° C. to about 150° C. for about 5 seconds to about 5minutes, for example. This may be carried out by steam injection,autoclave or by heat exchanger; for example a plate heat exchanger.

Then, the liquid mixture may be cooled to about 60° C. to about 85° C.;for example by flash cooling. The liquid mixture may then be againhomogenised; for example in two stages at about 10 MPa to about 30 MPain the first stage and about 2 MPa to about 10 MPa in the second stage.The homogenised mixture may then be further cooled to add any heatsensitive components; such as vitamins and minerals. The pH and solidscontent of the homogenised mixture are conveniently adjusted at thispoint.

The homogenised mixture is transferred to a suitable drying apparatussuch as a spray drier or freeze drier and converted to powder. Thepowder should have a moisture content of less than about 5% by weight.

Lactobacillus rhamnosus NCC 4007 may be cultured according to anysuitable method and prepared for addition to the composition byfreeze-drying or spray-drying for example. Appropriate culturing methodsfor Lactobacillus rhamnosus NCC 4007 are known to those skilled in theart. Alternatively, bacterial preparations can be bought from specialistsuppliers such as Christian Hansen and Danisco already prepared in asuitable form for addition to food products such as nutritional andinfant formulas. The probiotic bacteria may be added to the formula inan appropriate amount, preferably between 10² and 10¹² cfu/g powder,more preferably between 10⁷ and 10¹² cfu/g powder.

In one embodiment of the present invention the animals to be treatedwith the composition prepared by the use of the present invention are atleast two years old. This age limit applies in particular to humans. Ifthe animals to be treated with the composition prepared by the use ofthe present invention are dogs or cats, for example, the dog or catshould be at least 4 months old.

In one embodiment of the present invention the composition is amedicament. As a medicament the dosage of Lactobacillus rhamnosus NCC4007 can be carefully adjusted according to a doctor's recommendation.

The composition prepared according to the present may also be a foodproduct. As a food product the beneficial effects of Lactobacillusrhamnosus NCC 4007 would be available to everyone. Treatment of obesitycould be initiated at a much earlier stage.

Further in a food product Lactobacillus rhamnosus NCC 4007 would be evenmore pleasant to consume. Examples of food products that are applicableto the present invention are yoghurts, milk, flavoured milk, ice cream,ready to east desserts, powders for re-constitution with, e.g., milk orwater, chocolate milk drinks, malt drinks, ready-to-eat dishes, instantdishes or drinks for humans or food compositions representing a completeor a partial diet intended for pets or livestock.

Consequently, in one embodiment the composition according to the presentinvention is a food product intended for humans, pets or livestock. Inparticular the composition is intended for animals selected from thegroup consisting of dogs, cats, pigs, cattle, horses, goats, sheep,poultry or humans, and in a preferred embodiment is the composition afood product intended for adult species, in particular human adults.

The composition of the present invention may also comprise at least oneother kind of other food grade bacteria or yeast. The food gradebacteria may be probiotic bacteria and are preferably selected from thegroup consisting of lactic acid bacteria, bifidobacteria,propionibacteria or mixtures thereof. Probiotic bacteria may be anylactic acid bacteria or Bifidobacteria with established probioticcharacteristics. For example they may be also capable of promoting thedevelopment of a bifidogenic intestinal microbiota. Suitable probioticBifidobacteria strains include Bifidobacterium lactis CNCM I-3446 soldinter alia by the Christian Hansen company of Denmark under the trademark Bb12, Bifidobacterium longum ATCC BAA-999 sold by Morinaga MilkIndustry Co. Ltd. of Japan under the trade mark BB536, the strain ofBifidobacterium breve sold by Danisco under the trade mark Bb-03, thestrain of Bifidobacterium breve sold by Morinaga under the trade markM-16V and the strain of Bifidobacterium breve sold by Institut RoseII(Lallemand) under the trade mark R0070. A mixture of suitable probioticlactic acid bacteria and Bifidobacteria may be used.

As food grade yeast the following can be used for example: Saccharomycescerevisiae and/or Saccharomyces boulardii.

One advantage of the present invention is that Lactobacillus rhamnosusNCC 4007 are effective, both, as living bacterium as well as inactivatedbacterial species.

Consequently, even conditions that will not allow the presence of livingbacteria will not abolish the effectiveness of Lactobacillus rhamnosusNCC 4007.

It is preferred, however that at least a part of the Lactobacillusrhamnosus NCC 4007 are alive in the composition and preferably arrivealive in the intestine. This way they can colonize the intestine andincrease their effectiveness by multiplication.

However, for special sterile food products or medicaments it might bepreferable that Lactobacillus rhamnosus NCC 4007 are not alive in thecomposition. Hence, in one embodiment of the present invention at leasta part of the Lactobacillus rhamnosus NCC 4007 are not alive in thecomposition.

Lactobacillus rhamnosus NCC 4007 will be effective in any concentration.If Lactobacillus rhamnosus NCC 4007 reaches the intestine alive, asingle bacterium can be sufficient to achieve a powerful effect bycolonization and multiplication.

However, for a medicament it is generally preferred that a daily dose ofthe medicament comprises between 10² and 10¹² cfu of Lactobacillusrhamnosus NCC 4007. A particular suitable daily dose of Lactobacillusrhamnosus NCC 4007 is from 10⁵ to 10¹¹ colony forming units (cfu), morepreferably from 10⁷ to 10¹⁰ cfu.

In the case of inactivated Lactobacillus rhamnosus NCC 4007 it isgenerally preferred that a daily dose of the medicament comprisesbetween 10² and 10¹² cells of Lactobacillus rhamnosus NCC 4007. Aparticular suitable daily dose of Lactobacillus rhamnosus NCC 4007 isfrom 10⁵ to 10¹¹ cells, more preferably from 10⁷ to 10¹⁰ cells.

For a food composition it is generally preferred that it comprisesbetween 10³ and 10¹² cfu of Lactobacillus rhamnosus NCC 4007 per g ofthe dry weight of the food composition. A particular suitable amount ofLactobacillus rhamnosus NCC 4007 is from 10⁵ to 10¹¹ cfu per g of thedry weight of the food composition, more preferably from 10⁷ to 10¹⁰ cfuper g of the dry weight of the food composition.

In the case of inactivated Lactobacillus rhamnosus NCC 4007 it isgenerally preferred that the food composition comprises between 10³ and10¹² cells of Lactobacillus rhamnosus NCC 4007 per g of the dry weightof the food composition. A particular suitable amount of Lactobacillusrhamnosus NCC 4007 is from 10⁵ to 10¹¹ cells per g of the dry weight ofthe food composition, more preferably from 10⁷ to 10¹⁰ cells per g ofthe dry weight of the food composition.

The daily dose of Lactobacillus rhamnosus NCC 4007 in a composition willdepend on the particular person or animal to be treated. Importantfactors to be considered include age, body weight, sex and healthcondition.

For example a typical daily dose of Lactobacillus rhamnosus NCC 4007 ina composition will be in the range of 10⁴-10¹² cfu and/or cells per day,preferably 10⁶-10¹⁰ cfu and/or cells per day, preferably 10⁷-10⁹ cfuand/or cells per day.

A further use of a composition comprising Lactobacillus rhamnosus NCC4007 according to the present invention is to support weight loss and/orweight maintenance.

Since establishing and maintaining a proper body weight and—inparticular—an acceptable weight percentage of fat in the body is a keystep to treat or prevent metabolic disorders, a further use of acomposition comprising Lactobacillus rhamnosus NCC 4007 according to thepresent invention is to treat or prevent metabolic disorders.

In particular, a composition comprising Lactobacillus rhamnosus NCC 4007according to the present invention can be used to treat or preventdiabetes, hypertension and/or cardiovascular diseases and can hence makea significant contribution to the well-being of today's population in anumber countries, in particular in well developed countries.

Further, the composition described in the present application may alsobe used advantageously to reduce food intake and/or to increase energyexpenditure. Energy expenditure may be divided into three differentcomponents, namely the basal metabolic rate (BMR), diet inducedthermogenesis (DIT) and physical activity (PA). The compositiondescribed in the present patent application is in particular useful toincrease the basal metabolic rate.

The present invention also relates to a composition comprisingLactobacillus rhamnosus NCC 4007 and a prebiotic formulation comprisingoligofructose and inulin in a weight-ratio in the range of about 6:4 to8:2 for use in the treatment or prevention of the conditions describedherein.

It is clear to those skilled in the art that any features described inthis specification can be combined freely without departing from thescope of the present invention as disclosed.

Further features and advantages of the present invention result from thefollowing Examples and Figures:

FIG. 1 shows the fat mass gain of mice receiving the NCC4007 strain incombination with the probiotic mixture compared to control mice.

FIG. 2 shows that the presence of the prebiotic mix strongly improvedthe viability of this probiotic NCC4007 strain in duodenal conditions.

FIG. 3 shows that a incubation in simulated stomach juice at pH 2.5strongly reduced L. rhamnosus NCC4007 viability which was improved inthe presence of the prebiotic mix

EXAMPLE 1

Seven to eight weeks-old male obese ob/ob mice (n=12) fed a chow dietwere treated with 10⁹-10¹⁰ cfu Lactobacillus rhamnosus NCC-4007 incombination with a mix of oligofructose and inulin (3 weight-%; 70%oligofructose and 30% inulin) per day for 21 days. Freeze-dried NCC4007and the mix of oligofructose plus inulin were administrated in thedrinking solution containing NaCl 9/1000, the control group received thesaline solution with corresponding amount of protective agent present inthe probiotic preparation. Body weight was measured twice a week duringthe treatment period.

A reduction of 4% of body weight and 33% of weight gain (FIG. 1) wereobserved in treated mice as compared with control mice.

EXAMPLE 2

30 μl of a suspension of L. rhamnosus NCC4007 (5.10⁸ CFU total) with orwithout 3% of a mix of oligofructose and inulin (70/30) were mixed with270 μl of simulated stomach juice (Porcine Pepsine 0.3%; Sodium chloride(NaCl) 0.5%; Sterile water ad 100%; pH 2.5 or 4.5 (sterile HCl) andincubated for 30 minutes at 37° C. After exposure for 30 min. tosimulated gastric conditions, 30 μl were collected and mixed with 270 μlsimulated duodenal juice (10 dilution; Porcine bile 0.49%; Porcinepancreatin 0.24%; Phosphate buffer (0.2 M, pH 6.8) ad 100%) andincubated for another 60 min. at 37° C.

Viable cells counts at 0, 30 and 90 minutes were determined onappropriate media by platting 200 μl of the cell suspension.

Results are expressed as loss of viable bacteria (bacteria atT0-bacteria at T30 and bacteria at T0-bacteria at T90)

Results

Incubation in the simulated stomach juice at pH 4.5 did affect onlyslightly the viability of L. rhamnosus NCC4007 (FIG. 2). The 60 minincubation in the simulated duodenal juice reduced dramatically L.rhamnosus NCC4007 viability (−6.8 Log CFU); however the presence of theprebiotic mix strongly improved the viability of this probiotic strainin duodenal conditions (FIG. 2).

Incubation in simulated stomach juice at pH 2.5 strongly reduced L.rhamnosus viability which was improved in the presence of the prebioticmix (FIG. 3). These results show that the presence of the prebiotic mixoligofructose+inulin strongly improve the viability of the L. rhamnosusNCC4007 in the gastrointestinal tract.

1. A method for promoting weight loss in a mammal in need thereofcomprising the steps of administering a composition comprising aneffective amount of Lactobacillus rhamnosus NCC 4007 and a prebioticformulation comprising oligofructose and inulin in a weight-ratio ofabout 6:4 to 8:2 to the mammal.
 2. The method in accordance with claim1, wherein the prebiotic formulation is present in the composition in anamount corresponding to about 1-5 weight %.
 3. The method in accordancewith claim 1, wherein the composition is in a form selected from thegroup consisting of a medicament and a food product.
 4. The method inaccordance with claim 1, wherein the composition comprises at least oneother kind of other food grade bacteria and/or yeast.
 5. The method inaccordance with claim 4, wherein the food grade bacteria is selectedfrom the group consisting of lactic acid bacteria, bifidobacteria,propionibacteria and mixtures thereof.
 6. The method in accordance withclaim 1, wherein at least a part of the Lactobacillus rhamnosus NCC 4007are alive in the composition.
 7. The method in accordance with claim 1,wherein at least a part of the Lactobacillus rhamnosus NCC 4007 are notalive in the composition.
 8. The method in accordance with claim 1,wherein the composition is a medicament that comprises between 10² and10¹² cfu of Lactobacillus rhamnosus NCC 4007 per daily dose.
 9. Themethod in accordance with claim 1, wherein the composition is a foodproduct that comprises between 10³ and 10¹² cfu of Lactobacillusrhamnosus NCC 4007 per g of the dry weight of the food composition. 10.The method in accordance with claim 1 to treat obesity.
 11. The methodin accordance with claim 1 to treat metabolic disorders.
 12. The methodin accordance with claim 11, wherein the metabolic disorders is selectedfrom the group consisting of diabetes, hypertension and cardiovasculardiseases.
 13. The method in accordance with claim 1 to reduce foodintake.
 14. The method in accordance with claim 1 to increase energyexpenditure.
 15. The method in accordance with claim 1, wherein thecomposition is a medicament comprising between 10² and 10¹² cells ofLactobacillus rhamnosus NCC 4007 per daily dose.
 16. The method inaccordance with claim 1, wherein the composition is a food product andcomprises between 10³ and 10¹² cells of Lactobacillus rhamnosus NCC 4007per g of the dry weight of the food composition.